Usuba
Baked Eggplant with Asian Sauce
Soft baked eggplant with a vibrant pan-Asian sauce made from soy sauce, chili, and sesame oil. The dish is chilled in the refrigerator to allow the flavors to fully develop. Served cold, garnished with fresh cilantro, radish, and hot pepper.
- Prep
- 300 min
- Cooking
- 45 min
- Total
- 345 min
- Standard serving
- 224.2 g
Ingredients
Total 13
Instructions
- 1
Step 1
Wash the eggplants and cut them in half lengthwise.
- 2
Step 2
Send the eggplants to a preheated 180 °C oven and bake for 20 minutes until soft.
- 3
Step 3
Let the eggplants cool, then remove the skin.
- 4
Step 4
Prepare a pan-Asian sauce. In a bowl, whisk together sweet chili sauce, vegetable oil, sugar, minced garlic, vinegar, sesame oil, and soy sauce until smooth.
- 5
Step 5
Pour the sauce over the eggplants and refrigerate for 5 hours to infuse.
- 6
Step 6
Cut each eggplant half lengthwise into 4 pieces.
- 7
Step 7
Place the eggplant on a plate.
- 8
Step 8
Drizzle with pan-Asian sauce.
- 9
Step 9
Garnish with chopped cilantro, radish slices, hot pepper, and sesame seeds.
- 10
Step 10
Serve cold.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
